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Install ultra Sous vide?

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    #31
    Originally posted by kck View Post
    Are those teeth marks in the bone? Looks off the chain.

    I just have the regular Anova and it works like a charm.
    Well.... seriously how do you get the rest of the meat off without a little teeth action?

    On a side note, did a NY strip this evening... same result, fantastic!

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      #32
      How long for a 26oz Elk Tenderloin? @ 130 deg?

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        #33
        Originally posted by KC Huntin View Post
        How long for a 26oz Elk Tenderloin? @ 130 deg?
        Once you get the meat to 130*, you can go as long as you want. It won't cook past that doneness. It just gets more tender with time. I'd do about 4 hours.

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          #34
          Turned out pretty good.



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            #35
            I'm gonna have to get one of those.

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